BC wine and food pairings
Pair local with local
Tips For Your Wine And Food Pairing
- Intensely flavoured foods need intensely flavoured wines
- Acidic foods need higher acid wines
- Sweet foods need to be paired with a wine that is at least as sweet or sweeter
- Avoid tannic wines with oily fish or hot spice
- Pair off-dry to sweet wines to help counteract spice heat
- Well salted meats make red wines taste less tannic and softer
- Crisp acid whites pair well with salty food
- Pair crisp acidic whites with fatty or deep fried foods
Cabernet Franc
BC versions are outstanding and very versatile food wines. Try it with roast chicken, pork, roasted or grilled, beef, duck, sausage, lamb, veal, hearty fish dishes and even hard or soft cheese.
Cabernet Sauvignon
Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with “jus” or rich, reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.
Merlot
Merlot pairs well with red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare, grilled prime cuts.
Pinot Noir
Pinot Noir’s greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of foods—from fish through game birds to grilled beef and lamb. Don’t overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.
Gamay Noir
Gamay is a cousin of Pinot Noir so you can try it with foods that pair well with Pinot. Try lighter and medium bodied dishes, especially those with some acidity.
Syrah Shiraz
Syrah/Shiraz has a unique peppery, spicy quality that makes it perfect to pair with robust meat dishes including peppercorn steak and braised lamb shanks. For the adventurous, try pairing it with a slightly spicy ethnic dish such as Mexican mole or lamb korma.
Pinot Gris
Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.
Chardonnay (Oaked)
Rich dishes with butter or cream sauces. Nice with chicken, crab, white fish, salmon, scallops and veal.
Gewürztraminer
Its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.
Pinot Blanc
These white wines are light-bodied and dry, with delicate acidity and subtle aftertaste, making them great to serve with lighter fare. Typical characteristics include fresh orchard aromas, distant nuances of sage or dried herbs, green apples and citrus notes.
Riesling
The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Sweeter Rieslings can also handle chili heat.
Sauvignon Blanc
It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.
Sparkling Wine
Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.
The most versatile of all wines! Appetizers, caviar, eggs, fried food, oysters, popcorn, salty food, smoked salmon, sushi – almost anything goes, but never stronger than the wine itself.
Rosé
Like sparkling wines, Rosé wines are all-around crowd pleasers these days. Charming on their own (particular during patio season) or paired with a variety of dishes, try pairing a dry Rosé with antipasto platters, melon and prosciutto, cheese platters, pizza, salad niçoise, roast turkey or chicken.
Icewine Late Harvest
When pairing Icewine or Late Harvest, remember that the wine should be as sweet or sweeter than your dessert, and that sweetness cuts through fat. Feeling saucy? Try drizzling some Icewine over your ice cream. Adventurous? Pair with a salty or spicy appetizer.
Explore
Wine & Recipe Pairings
Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.
Lemon Thyme Roasted Chicken
Pineapple Chicken Tacos
BC Pear Glazed Chicken with Apple Slaw
Turkey Pot Stickers
Chardonnay paired rich butter or cream sauces. Nice with chicken, crab, white fish, salmon, scallops and veal.
Blistered Shishito Peppers on Grilled Sourdough with White Bean Hummus and Beetroot Tartare with Pear Butter and Kale Oil
Homemade Ricotta
Roast Chicken with Fresh Peas & Sweet Onions
Roasted Garlic Gnocchi with Madras Cream
BC Spot Prawn with Green Yogurt Cold Soup
Parsnip & Apple Bisque
Its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.
Thai Chicken Curry
Spicy Chicken Lemongrass Soup
Thai Chicken Salad
CedarCreek Estate Winery, Chef Neil Taylor’s Estate Honey and Balsamic Glazed Duck Breast with Grilled Onions, Wild Greens and Pine Nuts
Crispy Panko Turkey Cutlets with Asian Slaw
Features crisp acidity, light to medium body, and refreshing flavors. It is made from the Pinot Gris grape variety and is known for its versatility and easy-drinking nature.
Crostini
Homemade Ricotta
Terrafina Fish Cakes
Lemon Chicken Piccata
The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Sweeter Rieslings can also handle chili heat.
Soba Noodle Salad with Blueberries
Parsnip & Apple Bisque
Salsify and Potato Fricassee
Thai Chicken Curry
Spicy Chicken Lemongrass Soup
Jerk Chicken with Mango Rice
It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.
Blistered Shishito Peppers on Grilled Sourdough with White Bean Hummus and Beetroot Tartare with Pear Butter and Kale Oil
Crostini
Roast Chicken with Fresh Peas & Sweet Onions
Terrafina Fish Cakes
Soba Noodle Salad with Blueberries
BC Spot Prawn with Green Yogurt Cold Soup
BC versions are outstanding and very versatile food wines. Try it with roast chicken, pork, roasted or grilled, beef, duck, sausage, lamb, veal, hearty fish dishes and even hard or soft cheese.
Turkey Pho
Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with “jus” or rich, reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.
BRAISED BEEF POUTINE(ISH)
Merlot pairs well with red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare, grilled prime cuts.
Spanish Grilled Cheese and Smoky Cream of Tomato Soup
Pork Tacos with Blueberry Pineapple Salsa
Oliver Twist Moroccan- Style Roast Chicken with Couscous
Mediterranean Braised Turkey Drumsticks
Anchovy & Basil Crusted Lamb Rack with Sour Cherry Mint Jus
Rabbit Alla Cacciatore
Pinot Noir’s greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of foods—from fish through game birds to grilled beef and lamb. Don’t overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.
Roasted Garlic Gnocchi with Madras Cream
Chicken Pot Pie
Asian Grilled Chicken Sandwich
BC WILD MUSHROOM SOUP
Herb Crusted Wild BC Salmon
Wild BC Salmon Wellington
Gamay is a cousin of Pinot Noir so you can try it with foods that pair well with Pinot. Try lighter and medium bodied dishes, especially those with some acidity.
BC Cranberry Stuffed Chicken
Duck Leg Confit with Summer Vegetable Hash
Syrah/Shiraz has a unique peppery, spicy quality that makes it perfect to pair with robust meat dishes including peppercorn steak and braised lamb shanks. For the adventurous, try pairing it with a slightly spicy ethnic dish such as Mexican mole or lamb korma.
Spanish Grilled Cheese and Smoky Cream of Tomato Soup
BC Blueberry Glazed Chicken Thighs
Pork Tacos with Blueberry Pineapple Salsa
Blueberry Turkey Burgers
Upper Bench Cheesy Pizza
Greek Chicken Bowl
The most versatile of all wines! Appetizers, caviar, eggs, fried food, oysters, popcorn, salty food, smoked salmon, sushi – almost anything goes, but never stronger than the wine itself.
Easy Blini
Crème Fraîche
BC Blueberry Limoncello Tiramisu
10 Step Guide: BC Wine & Cheese Charcuterie Board
Spicy Wild Salmon Tartare
Confit Wild Salmon with Caviar Cream Sauce
Like sparkling wines, Rosé wines are all-around crowd pleasers these days. Charming on their own (particular during patio season) or paired with a variety of dishes, try pairing a dry Rosé with antipasto platters, melon and prosciutto, cheese platters, pizza, salad niçoise, roast turkey or chicken.
10 Step Guide: BC Wine & Cheese Charcuterie Board
Asian Grilled Chicken Sandwich
BC TOMATO PEACH PANZANELLA SALAD
Wild Salmon Poke Bowl
BC Strawberry Grilled Chicken
Spicy BC Tomato and Pulled Chicken Salad
When pairing Icewine or Late Harvest, remember that the wine should be as sweet or sweeter than your dessert, and that sweetness cuts through fat. Feeling saucy? Try drizzling some Icewine over your ice cream. Adventurous? Pair with a salty or spicy appetizer.
Parmesan Chicken Meatball Sub
Wine BC App
Meet Your BC Wine Companion
Match Intensity
Pair bold cheeses with full-bodied wines and lighter cheeses with lighter wines.
Consider Texture
Pair creamy cheeses with crisp wines for contrast, while pairing hard cheeses with tannic wines.
Balance Flavors
Complementary flavors, such as fruity wines and nutty cheeses, or acidic wines and creamy cheeses.
Experiment
Don’t be afraid to experiment with different combinations to discover your preferences.
Local Pairings
Explore regional pairings by matching wines and cheeses from the same area.
Serve at the Right Temperature
Ensure both the wine and cheese are served at their optimal temperatures.
Wine & Cheese
BC wine & cheese pairing tips
Match Intensity
Pair bold cheeses with full-bodied wines and lighter cheeses with lighter wines.
Consider Texture
Pair creamy cheeses with crisp wines for contrast, while pairing hard cheeses with tannic wines.
Balance Flavors
Complementary flavors, such as fruity wines and nutty cheeses, or acidic wines and creamy cheeses.
Experiment
Don’t be afraid to experiment with different combinations to discover your preferences.
Local Pairings
Explore regional pairings by matching wines and cheeses from the same area.
Serve at the Right Temperature
Ensure both the wine and cheese are served at their optimal temperatures.
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